5 cups whole milk or 3 cups evaporated milk
1/2 cup sugar
1/4 teaspoon cardamom powder
1 teaspoon saffron strands
LOTS OF PATIENCE :p
In a 3 qt sauce pan heat milk on medium low heat, stir every 5 minutes. Do not bring the milk to a boil, just cook on this level of heat for about an hour, or until the milk has reduced to 1/3rd quantity. If you are using evaporated milk, its already half cooked, so this should take about 30 minutes.
Add sugar, cardamom, saffron and cook for another 5 minutes. Turn off stove and set aside until the mixture cools down to room temperature.
Pour in ice-cream moulds and freeze for 4-6 hours, serve!